Pork Medallions

• 1 pork tenderloin or 4 pork chops
• 2 T. olive oil
• 1 cube butter (1/2 cup)
• 1 small onion, chopped
• 3-4 garlic cloves, chopped (to taste)
• 6 tsp. flour
• 3 cups chicken broth
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried savory
• 1/2 - 1 tsp. salt (to taste)
• 1/2 - 1 tsp. pepper (to taste)
• minced fresh parsley

Slice tenderloin into 1/2 inch thick medallions. If you are using pork chops, skip that step. In a skillet, brown pork in oil for 3-5 minutes on each side, until almost fully cooked. Remove from skillet, set aside. In the same skillet, melt butter. Add the onions and garlic; sauté until onion and garlic begin to tender. Stir in flour until blended. Cook for 2 - 3 minutes. Gradually stir in the rosemary, savory, salt, and pepper. Bring to a boil and cook until it starts to thicken. Lay pork over mixture. Reduce heat; cover and simmer for 15 minutes or until pork is fully cooked. Garnish with parsley. Serve over rice and enjoy!

Costa Vida Sweet Pork (knock-off recipe)

• 4-5 lbs. Pork Roast
• 3 C. Coke
• 1 can Tomato Sauce
• 1/2 C. Sugar
• 2 heaping T. Brown Sugar
• 1 T. Cayenne Pepper
• 1/2 tsp. garlic powder
• 2 cloves garlic, minced
• 3 large carrots, peeled and grated
• 1 (smallish) Serrano pepper, diced and seeded
  (add seeds if you want it hotter)
• 1 medium onion, chopped

Put all ingredients in a crock pot (cut away any obvious fat portions from the roast). Cook on high for 6-7 hours until the pork is shred-able.

Remove pork to cutting board and shred. Add an additional 1/2 c. granulated sugar and 1 C. coke to the liquid in the crock pot and stir well. Add the pork back to the crock pot and stir. Reduce temperature to low and cook an additional 3 hours.

Serve in burritos, tacos, enchiladas, etc.

Simple Apple/Maple Glazed Pork

For each person you will need:

• 1 pork chop or loin
• 1/2 apple, chopped
• 1/4 cup pure, 100% real maple syrup
  (the fake stuff won’t work!)

Place pork loin/chops in baking dish or crock pot. Drizzle with syrup. Bake until pork chops are about 45 minutes to an hour from being done. At this point, add chopped apples and cook until the pork is done and the apples are tender. Serve with your choice of rice.

You could also cook the apples and syrup together in a saucepan on the stove while grilling the pork. When pork is done, pour apple/syrup mixture over top.

Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts
• 4 slices ham, thinly sliced
• 4 slices Swiss cheese, thinly sliced
• 2 C. seasoned bread crumbs
• 1/4 C. grated parmesan
• 4 T.  butter

In a bowl, combine bread crumbs with grated parmesan. In another bowl, melt butter. Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound each chicken breast about 1/4-1/2 inch thick. Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly. Dip into melted butter and then roll in bread crumbs. Place in baking dish and secure with toothpick(s). Bake uncovered for 45 minutes at 375. Can eat as is or serve with traditional sauce.

 

Traditional Sauce:

• 1/2 C. cream of chicken soup
• 1/4 C. sour cream
• 1/4 C. milk
• 1 tsp. minced garlic
• 1 tsp. salt
• 1/2 tsp black pepper
• 2 tsp dried parsley
• 1 T. Dijon or yellow mustard

Thoroughly mix all ingredients together in a sauce pan. Heat on the stove top until slightly bubbly. Serve in a small bowl or gravy boat on the side. You could also pour over chicken just before serving.

Saucy Ham & Potato Bake

• 2 T. onion, chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp. salt
• 1/2 tsp. dry mustard
• dash of pepper
• 1 1/2 cups milk
• 2 cups shredded Cheddar cheese
• 6 potatoes, peeled and sliced thin
• 1/2 pound cooked ham, cubed

*Sauté onion in butter. Blend in flour, salt, mustard, and pepper to form a paste. Gradually add milk, stirring constantly, until thickened. Mix in 1 1/2 cups cheese and stir until melted. Remove from heat and add potatoes. Toss until coated. Pour into a 9X13 pan. Top with ham and 1/2 cup cheese. Bake at 350 for 40 minutes.

Scalloped Ham and Potatoes

6 large slices Ham
6 cubed, peeled Potatoes
1 Onion, chopped
Paprika
Salt & Pepper
1 C grated Cheddar Cheese
1 Can Cream of Chicken Soup (or other creamed soup, such as celery)

In a crockpot, layer potatoes, ham, and onions two times. Top with soup. Completely cover the top layer of potatoes with the soup. Sprinkle with paprika and salt & pepper. Cook on low 8 hours. Last 1/2 hour add cheese.

This recipe can easily be adjusted for the size of crockpot and the number of people to feed. You'll just need more ham, potatoes, and more cans of soup.

Ham & Vegetable Linguine

8 oz. Linguine
2 C. julienned, cooked Ham
1/4 C Butter
Dash of pepper
Dash of Nutmeg
1/4 C (or more as desired) Parmesan
1 C. Whipping Cream
3 Green Onions
2 carrots, thinly sliced
1 T. dried Basil

Cook linguine. in a skillet, saute carrots and ham until carrots are tender. Add cream and green onions. Add Parmesan, basil, pepper, and nutmeg. Bring to boil. Simmer 3 minutes, stirring continuously. Rinse and drain linguine. Add to vegetable and ham mixture. Toss to coat evenly. Sprinkly with additional Parmesan Cheese.

Jambayla

2 lbs. cooked and cubed Chicken
1 1/2 lbs. smoked Sausage Links
1 onion, chopped
1 C. minced fresh Parsley
1 bunch chopped Green Onions
3 C. Rice
1/2 C chopped Green Pepper
8 C Chicken Broth or Stock
2 T. crushed Garlic
1 tsp Cayenne Pepper
1 T. Salt
3 cans Cajun Stewed Tomatoes
1 tsp. Tabasco Sauce

Mix the tomatoes with the peppers, onions, parsley. Add spices, chicken, sausage. Mix in rice, then slowly add chicken brother (more may be added later as the rice cooke in). Cook on the stovetop until rice is done. You can use a crockpot for this also, but it's best to cut back on the rice and liquid.

Chicken and Smoked Sausage Gumbo with Rice

1 T. plus 1/2 C. Vegetable Oil
1 lb. smoked Sausage, cut crosswise into thick pieces
2-3 Chicken Breasts
1 T Essence Seasoning (recipe follows)
1 C. Flour
2 C. Chopped Onions
1 C. Chopped Celery
2 C. Chopped Bell Peppers
1 tsp Salt
1/4 tsp Cayenne
3 Bay Leaves
9 C Chicken Stock or Broth
1/2 C Chopped Green Onions (optional)
2 T chopped parsley leaves
2 C. uncooked Rice


1. In a large pot, heat 1 T of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

2. Season the chicken with the Essence and add to the fat remaining in the pan from the sausage. Cook over medium-high heat until well browned. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

3. Combine the remaining 1/2 C oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

4. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4-5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves. Stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring until well combined. Bring the mixture to a boil. Reduce the heat to medium-=low and cook, uncovered stirring occasionally for 1 hour.

5. Add the reserved chicken to the pot and simmer for another 1 1/2 hours, skimming off any fat that rises to the surface.

6. Remove the pot from the heat. Using a slotted spoon, remove and discard the bay leaves. Stir in the green onions and parsley. Add the rice and simmer until the rice is done.



Essence Seasoning:
2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. Oregano
1 T. Thyme

Combine all ingredients thoroughly. Store in a labeled container and use as needed for gumbo.

Ham & Cheese Penne

3 c. penne pasta
3 T. butter
3 T. flour
1 c. milk
1/2 t. paprika
1/2 t. salt
1/4 t. ground black pepper
1 c. heavy cream
1 pound cooked ham, cubed
2 c. mozzarella cheese, grated
1/2 c. Parmesan cheese, grated
1/2 c. garlic bread crumbs (optional)


Cook penne according to package directions. Melt butter. Stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. cook and stir over medium heat until thickened and bubbly. Add paprika, salt, pepper, and cream, and continue cooking and stirring until thickened. Stir in ham, mozzarella cheese, and penne. Turn into greased baking dish. Sprinkle with Parmesan cheese and bread crumbs (if using). Broil for 5 minutes or until bread crumbs start to turn golden brown. If your not using the bread crumbs, just bake at 375 for about 10 minutes.

Quick and Cheesy Sausage Rotini

· 3 C. Rotini Pasta
· 1 lb. Italian Sausage Links
· 1 C. Diced Tomatoes
· 1 C. Chopped Onions
· 1 Bottle Italian Dressing
· ¾ C. Shredded Cheese


Cook pasta, meanwhile, cook sausage in skillet until done. Drain and return to skillet. Add tomatoes, onion and dressing (not whole bottle – save some for a salad). Cook until onions are tender. Add pasta. Sprinkle with cheese until melted. Serve with Italian salad sharing Italian Dressing in this recipe.

Ham & Pasta Skillet

• 1/2 to 3/4 pound small tube or shell pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 cups fully cooked ham, diced
• 1 large sweet red pepper, diced
• 1/2 medium onion, chopped
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 tsp dried oregano
• 1 1/2 cups chicken broth
• 1 T freshly squeezed lemon juice
• 3/4 cup shredded Parmesan cheese

Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to "brothy" but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

Green Chille Burros

• 1large can refried beans
• about 2 cups leftover shredded pork or roast beef
• 1/2 C. salsa
• 1 C. green chile sauce - more or less according to taste
• 1/2 C. grated cheddar or jack cheese
• tortillas

On stovetop or in crockpot, place beans, beef, salsa, sauce and cheese. Cook on med-low until warmed through. Place tortillas with some grated cheese under broiler for a few seconds. Fill with green chile mixture. Roll burrito style. Serve with sour cream, salsa, and/or guacamole.

Bacon Fried Rice

· 1 pkg. Bacon, Chopped
· 2-3 Minced Garlic Cloves
· ½ C Onions
· 4 C. Cooked Rice
· 1 Egg
· Soy Sauce

Brown first three ingredients; Cook 5 minutes until tender. Add rice, sprinkle soy sauce,
toss and cook 5 minutes. Drizzle beaten egg over mixture. Lightly
toss and cook a few more min. until egg is done.